Chocolate Pudding Pie – with a light and flaky pie crust.
It will be love at first bite.
♥ And second bite… and third bite… and fourth bite…
Suddenly the entire pie is gone, and there’s no one to blame but you. And by you, I mean me. Many of my recipes are created with specific friends or family members in mind, while I make up others because I think they’ll be fun to photograph or post on the blog. But this chocolate pudding pie recipe was created for no other reason than Katie being hungry.
Hungry, and craving chocolate.
Consider this chocolate pudding pie the tofu-free alternative to my Ultimate Chocolate Fudge Pie (still one of the blog’s most popular recipes with readers). It’s a perfect recipe for all kinds of allergies or special diets—you can adapt the recipe to be soy-free, gluten-free, sugar-free, nut-free, coconut-free, dairy-free, wheat-free, and egg-free.
Just… not chocolate-free!
No, never.
Homemade Chocolate Pudding Pie
Adapted from Healthy Chocolate Pudding
Homemade Chocolate Pudding Pie
Ingredients
- 2 cups milk of choice OR canned coconut milk
- heaping 1/8 tsp salt
- 1/4 cup Dutch cocoa powder
- pinch uncut stevia OR 1/3 cup sugar, pure maple syrup, or honey
- 1/2 cup milk of choice + 3 tbsp cornstarch (such as Rapunzel non-GMO) – Readers have also had success with arrowroot
- 4 oz chocolate chips or broken-up bar, optional
- 3/4 tsp pure vanilla extract
Instructions
Crust Recipe:
1 1/2 cups ww pastry or all-purpose flour (A reader reported success with almond flour, but I have not tried it. Many readers have said gf all-purpose flour will work.)
1 tsp salt
1/3 cup granulated sugar of choice or xylitol
1/2 cup vegetable oil (80g)
2-4 tbsp water (I used 3)
Crust recipe: Preheat oven to 200 F. Grease a 9-inch pie pan. In a large mixing bowl, combine all dry ingredients. Add the oil and stir. Add water until it just sticks together but is not gummy. Press dough evenly into the pan. Place crust in the oven, and immediately increase the temperature to 350 F. (This crust will rise, so either use pie weights during baking or just press the pie crust down after it bakes.) Bake 15 minutes, then let cool.
Filling: Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and the sweetener. Meanwhile, whisk your cornstarch and the 1/2 cup milk in a small dish until fully dissolved. When the 2 cups milk are warm, add the cornstarch mixture. Bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn the heat off. Once heat is off, stir in the vanilla extract and broken-up chocolate until the chocolate melts. Pour pudding into the pie crust, then transfer to the fridge to thicken and set at least 8 hours. It gets thicker the longer it sits, and by the next day it should be slice-able. *Note: I’ve only tried this recipe with Dutch cocoa powder so can’t vouch for the taste if regular unsweetened cocoa powder is used in its place. But you are always free to experiment. If you want a deeper pie than the one in the photos, I would try scaling all of the ingredients up and adding a little extra cornstarch. Be sure to report back if you experiment!
More Pie Recipes:
I loved this recipe! The pudding was thick and creamy and the crust might have been even better than the pudding! I’m going to even try other recipes with this crust recipe now. Loved them both. Thanks!!!
My kids are loving this, I already did this three times this week… And keep asking…. Thank you Katie for your wonderful recipes!
I have a very similar recipe for chocolate pudding, but I never considered putting it in a pie crust. Thanks for the idea! What do you think about a cinnamon graham cracker crust, some peanut butter mixed in to the filling, and sliced banana and coconut whipped cream on top?
I made the mistake of tasting a bit of the filling after pouring it into the pie crust. I lasted exactly 3.5 of the 8 hour chilling time before I couldn’t contain myself and dove in. This is CRAZY good. My omni-husband said it might be “the BEST dessert” he’s ever had. This is DEFINITELY going to potlucks, work parties, and family gatherings.
This looks SO good!
And now I’m craving chocolate. 😀
Katie, Thank you for the healthy dessert recipes!!! I just stumbled on your website the other day looking for a healthy moist zucchini cake recipe, Wow, your recipe with the applesauce was perfect, very moist, minimal sugar, and no eggs, then the added chocolate chips, My family loved it. I look forward to trying more of your healthy sweets. Carol 🙂
I wish we could give this recipe ten stars! Honestly, i thought my days of good chocolate pudding were done! I’m so happy i was wrong after eating this pie!!!!! Thank you Katie for another yummy recipe!!!!!
I made this for a small dinner party, and it was a huge hit (3 people had seconds). But, it’s so rich that I have a fair amount of pie leftover. Can it be frozen? Or will something happen to the pudding?
There is just too much for me to be able to eat it up before it would go bad, so please say it can be frozen!
Katie being hungry is the best reason to create a recipe for pie!!!
do I have to use Dutch cocoa powder or can I use cacao?